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I used 5 tblspns Morton kosher vs. Diamond Crystal kosher for my 18# turkey dry brine. It's been brining for 24 hours, what to do?

turkey

asked by Clint Justice 6 months ago
F7a07c52 dec8 4219 915b 500fe04dd17a  jeremy profile
Jeremy Beker

Senior Software Engineer at Food52

added 6 months ago

Everything will be fine! Enjoy your turkey.

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added 6 months ago

Thanks I guess, no need to buy a new one and start over? Essentially I used 25% more salt than the recipe called for lol

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added 6 months ago

Mr. Jeremy, are you sure? On this site, Russ Parsons' Dry Brined Turkey recipe uses 3 tablespoons of Diamond Crystal for 16# bird. I used 5 tablespoons of Morton's for an 18# bird (plus 5 teaspoons sugar)! I

F7a07c52 dec8 4219 915b 500fe04dd17a  jeremy profile
Jeremy Beker

Senior Software Engineer at Food52

added 6 months ago

Clint, as Kenzi more eloquently put below, there are two questions here. Did you use more salt and will it make a huge difference in the final product? You obviously did use more salt (and there is a difference between the brands, see here: https://food52.com/blog...). As to the more important question, I don't think it will make a huge difference in the taste of the turkey itself. Kenzi's point about using the drippings is probably more likely to be different.

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Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added 6 months ago

You're right that Morton's is more salt—for future, here's a rule of thumb on the two: 1 1/4 : 1 3/4, Morton's : D.C. (and an article explaining the difference in more detail: https://food52.com/blog...). For a bird this large, you should still be okay—if you're worried, you can wipe the brine off and let your bird air-dry for the rest of the time until you cook. Just be careful of tasting the drippings before you add to anything else; they may be a little salty.

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added 6 months ago

Since it's had a 24 hour brine, I'll rinse it off, pat it dry, and it will have until tomorrow morning to dry out. Sounds good?

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